The DOI matches its Crossref record; 95 of the 95 references it cites were found in a registry or an index.
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Open accessAbstract
The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.
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Citations
Cites
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Lund, B. M., Baird-Parker, T. C., & Gould, G. W. (1999) · Medical Entomology and Zoology · Cited by 1,144
Meat spoilage during distribution
Nychas, G.-J. E., Skandamis, P. N., Tassou, C. C., & Koutsoumanis, K. P. (2008) · Meat Science · doi:10.1016/j.meatsci.2007.06.020 · Cited by 1,000
Bacterial spoilage of meat and cured meat products
Borch, E., Kant-Muermans, M.-L., & Blixt, Y. (1996) · International Journal of Food Microbiology · doi:10.1016/0168-1605(96)01135-x · Cited by 897
Bacterial populations and the volatilome associated to meat spoilage
Casaburi, A., Piombino, P., Nychas, G.-J., Villani, F., & Ercolini, D. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.02.002 · Cited by 719
Preservation technologies for fresh meat – A review
Zhou, G. H., Xu, X. L., & Liu, Y. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.04.033 · Cited by 654
Spoilage microbiota associated to the storage of raw meat in different conditions
Doulgeraki, A. I., Ercolini, D., Villani, F., & Nychas, G.-J. E. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.05.020 · Cited by 643
Dairy Technology: Principles of Milk Properties and Processes
Walstra, P., Geurts, T. J., Noomen, A., Jellema, A., & van Boekel, M. A. J. S. (1999) · Socio-Environmental Systems Modeling · Cited by 625
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Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics
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Cited by
de Araújo, P. D., Araújo, W. M. C., Patarata, L., & Fraqueza, M. J. (2022) · Meat Science · doi:10.1016/j.meatsci.2022.108952 · Cited by 186
Metadata
- Authors
- Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., & Stratev, D.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2020-01-20
- Volume
- 19
- Issue
- 2
- Pages
- 311-331
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W3000289599
- Cited by
- 518
- References
- 95
- FWCI
- 43.30
- Type
- journal article
- Language
- en
- Open access
- green
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- Odeyemi, O. A., Alegbeleye, O. O., Strateva, M., & Stratev, D. (2020). Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12526
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
